Creamy Leek Soup
Warm, velvety, and irresistibly comforting, this creamy leek soup is the ultimate expression of simple, wholesome cooking. Featuring a harmonious blend of tender leeks, buttery potatoes, and aromatic garlic, all simmered in a flavorful vegetable stock, this soup is then puréed to silky perfection and enriched with a touch of heavy cream for an ultra-smooth finish. The secret lies in the gentle sautéing of leeks to unlock their sweet, earthy flavor, complemented by the creaminess of the potatoes. Ready in just 45 minutes, this easy recipe is perfect for weeknight dinners or a hearty appetizer. Serve it steaming hot, garnished with fresh parsley and paired with crusty sourdough bread for a meal that feels both indulgent and nourishing. Whether you're seeking a cozy bowl of soup for chilly evenings or a new addition to your repertoire of classic recipes, this creamy leek soup ticks all the boxes.
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Recipe Information
Ingredients
- 3 large leeks
- 2 medium potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 4 slices sourdough bread (optional, for serving)
Instructions
1. Prepare the leeks by trimming the root and dark green tops, leaving the pale green and white parts. Slice them lengthwise and rinse well under running water to remove any dirt or grit. Slice into thin half-moons.
2. Peel and dice the potatoes into small chunks, about 1-inch cubes.
3. Heat a large pot over medium heat. Add the butter and olive oil. Once melted, add the leeks and stir to coat. Sauté for 5-7 minutes until soft and fragrant, but not browned.
4. Mince the garlic and add it to the pot. Cook for an additional minute, stirring constantly.
5. Add the diced potatoes to the pot. Pour in the vegetable stock and bring the mixture to a boil.
6. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
7. Remove the pot from the heat. Using an immersion blender, purée the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
8. Stir in the heavy cream, and season with salt and black pepper to taste. Reheat gently if needed, taking care not to let it boil.
9. Serve hot, garnished with chopped fresh parsley if desired. Pair with slices of sourdough bread for a complete meal.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6070 mg | 264% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 41.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5025 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
